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High protein chicken zucchini bake in white baking dish with golden bubbly mozzarella and Parmesan topping fresh from oven

High Protein Chicken Zucchini Bake

Golden-seared chicken and thinly sliced zucchini layered with a creamy Greek yogurt and egg binder and topped with bubbly mozzarella and Parmesan. 48g protein per serving, naturally gluten-free, and ready in 55 minutes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into bite-sized pieces
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt plus more to taste
  • freshly ground black pepper to taste
  • 2 medium zucchini thinly sliced about 1/4 inch thick, about 4 cups; pat dry if moist
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 large eggs
  • 1/2 cup plain Greek yogurt do not substitute regular yogurt; blended cottage cheese is an acceptable alternative
  • 1 cup shredded low-fat mozzarella cheese divided; half for middle layer and half for top
  • 2 tbsp grated Parmesan cheese divided
  • 1 tbsp olive oil plus extra for greasing baking dish
  • fresh parsley or basil optional garnish

Equipment

  • 9x9-inch baking dish
  • Large skillet
  • Mixing bowls
  • Whisk
  • Sharp knife and cutting board
  • Aluminum foil

Method
 

  1. Preheat oven to 375 degrees F. Lightly grease a 9x9-inch baking dish with olive oil and set aside.
  2. In a medium bowl, combine oregano, smoked paprika, garlic powder, salt, and black pepper. Add chicken pieces and toss until evenly coated.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden brown. Chicken does not need to be fully cooked through at this stage. Transfer to a plate.
  4. Reduce skillet heat to medium. Add chopped onion and saute for about 3 minutes until softened. Add minced garlic and cook for 30 seconds stirring constantly. Return chicken to skillet, stir to combine, and remove from heat.
  5. In a separate bowl, whisk together eggs and Greek yogurt until completely smooth. Season lightly with salt and pepper. Pat zucchini slices dry with a paper towel if they appear moist.
  6. Layer half the zucchini slices in the bottom of the prepared baking dish. Spread half the chicken mixture over the zucchini. Pour half the yogurt-egg mixture evenly over the top. Sprinkle with half the mozzarella and half the Parmesan. Repeat all layers and finish with remaining cheese on top.
  7. Cover loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until cheese is melted, bubbly, and lightly golden. Let rest 5 minutes before slicing and serving.

Notes

Do not skip searing the chicken; the golden crust adds savory depth to the whole dish. Use Greek yogurt only; regular yogurt releases too much liquid during baking. Slice zucchini consistently at about 1/4 inch for even cooking. Pat zucchini dry if very moist to prevent watery layers. Assemble up to 24 hours ahead unbaked and refrigerate; add 5 to 10 minutes to covered bake time. Freeze assembled unbaked dish for up to 3 months; thaw overnight before baking.